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–+ servings
Southern Tomato Pie in a white pie dish with tomatoes nearby.

Southern Tomato Pie

Course: Brunch, lunch
Cuisine: American
Keyword: savory pie, tomatoes
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Resting time: 1 hour
Total Time: 2 hours 40 minutes
Servings: 6 people
Calories: 456kcal
Author: Kris Longwell
Southern Tomato Pie is the perfect summer dish. Use your favorite variety of fresh tomatoes, and cheeses....go with a wonderful pie crust, basil, and a touch of onion. Wow! Amazing!!
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Ingredients

PIE CRUST (MAKE AHEAD)

  • 1 pie crust homemade or store brand (you'll need pie weights, or dried beans, or uncooked rice with parchment paper to blind bake the crust)

FOR THE TOMATO PIE

  • 3 lbs fresh tomatoes sliced, we love a variety of heirlooms
  • Kosher salt
  • 4 slices bacon roughly chopped
  • 1 small yellow onion finely diced
  • 1/2 cup good quality mayonnaise
  • 1 tbsp Dijon mustard
  • 1 egg
  • 1 cup sharp Cheddar cheese shredded
  • 1 cup Fontina cheese shredded
  • 1/2 cup fresh basil chopped
  • 1/4 cup fresh oregano chopped, Can also use: thyme, rosemary, tarragon, marjoram
  • 1/4 tsp freshly ground black pepper

Instructions

  • Pre-heat the oven to 425° F.
  • Par-bake the pie crust: Place the pie dough in the pie dish. Now, line with parchment paper. Add weights, or 1 cup dried beans, or, 1 cup dried rice on top. Bake for 15 minutes.
  • Meanwhile, layer one (or two, if needed) baking sheets with paper towels. Place the sliced tomaotes on the paper towels and sprinkle salt over the tops of the tomaotes.
  • Remove the pie from the oven, and discard the parchment paper and weights. Let cool completely.
  • Reduce the oven to 350° F.
  • On a separate baking sheet with a rack, place all but 3 of the tomaotes and roast in the oven for 40 to 45 minutes. Hold the 3 tomatoes for topping the pie after assembling.
  • Meanwhile, heat a medium-sized skillet over medium-high heat. Add the bacon and cook until just starting to crisp and grease is being rendered.
  • Add the chopped onion and cook until transluscent, about 4 to 5 more minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Set aside.
  • Once the tomatoes are done roasting, remove from the oven and let cool for at least 20 minutes, still on the rack(s).
  • Make the filling by mixing together in a medium bowl the mayonaisse, cooked bacon / onion mixture, Dijon mustard, egg, and both cheeses. Stir until completely combined.
  • Add a thin layer of the filling to the par-baked pie crust. Use a knife to spread the filling.
  • Next, using a spatula, carefully add a layer of the roasted tomatoes. Sprinkle freshly ground black pepper over the tomatoes.
  • Now, sprinkle half the fresh basil and fresh oregano on top of the tomatoes.
  • Repeat this layering of filling, tomatoes, pepper and herbs. Add one more layer of the filling on top. Sprinkle more shredded cheese to cover any gaps.
  • Add the three remaining tomatoes on top and sprinkle on a little more of the herbs.
  • Bake for 40 minutes, until bubbly and lightly browned on top.
  • Let rest for 1 hour (if served sooner, the filling will still be somewhat fluid). Serve warm or at room temperature.

Notes

The tomatoes are somewhat fragile after roasting them.  Carefully use a small spatula (and your hands) to transfer them from the baking rack to the pie. 

Nutrition

Calories: 456kcal